This Easy Taco Casserole recipe is made with 3 layers of corn tortillas, ground beef, corn, black beans, the best taco seasoning and lots of melted cheese!
Looking to add some variety to your weekly taco night menu? Then you’ve got to try this taco casserole recipe!
Sometimes referred to as taco lasagna, this dish is made with 3 layers of corn tortillas, an easy ground beef, corn and black bean mixture and lots of ooey-gooey melted cheese.
This is one of those dishes that seems to have everything going for it – it makes 8 servings, it takes less than an hour to make from start to finish, kids LOVE it and it’s freezer friendly! I mean, it’s just a no brainer. Oh, and it’s taco flavored which means it tastes amazing!
How to make taco casserole
First, prepare the meat and veggie mixture. Cook some diced onions and poblanos in a large skillet over medium-high heat, add a little minced garlic and cook for 30 seconds, and then add the some ground beef and cook until browned, about 8 to 10 minutes.
When the meat is cooked, it’s time to season it with taco seasoning. I used 3 tablespoons of my homemade taco seasoning, but if you don’t want to make your own, you can use your favorite store-bought taco seasoning.
Next, add in the black beans, corn, diced tomatoes and lime juice. Mix everything together, give it a taste and add some salt and pepper if necessary.
Next, assemble the casserole. Start by laying down 6 corn tortilla halves along the edges of the baking dish. Then place 1 whole corn tortilla in the very middle. This should create a full “sheet” of tortillas that completely covers the bottom of the dish.
Top the tortillas with 1/3 of the meat and veggie mixture and 1/3 of the shredded Monterey Jack cheese. Repeat the process and create 2 more layers.
Last but not least, bake the taco casserole. Place the casserole in a 375°F oven and bake for 20-25 minutes, until the cheese is fully melted.
For a super pretty presentation (because we eat with our eyes first!), I like topping the casserole with freshly chopped cilantro and tomatoes. Then for serving, top each slice with a dollop sour cream (or plain Greek yogurt) and a few dashes of your favorite hot sauce. I’m a big fan of original Cholula or Valentina hot sauces.
All that’s left to do is eat!
Taco Casserole makes great leftovers!
If you’ve got some leftovers, you can store them in the fridge for up to 5 days or freeze them in an airtight freezer-safe container for up to 3 months! To reheat leftovers, heat on high in the microwave for 2 to 3 minutes, until warmed through.
More recipes you’ll love
- The Best Taco Salad Recipe
- Cream Cheese Chicken Taquitos
- Red Chicken Enchiladas
- Mexican Salsa Verde Chilaquiles Casserole
- Taco Soup Recipe
Ingredients
- cooking spray
- 1 1/2 tablespoons olive oil
- 1/2 yellow onion, chopped
- 2 teaspoons minced garlic (about 4 cloves)
- 1 poblano pepper diced
- 1 pound lean ground beef
- 3 tablespoons homemade taco seasoning (or store-bought)
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can whole kernel yellow corn, drained and rinsed
- 1 15-ounce can diced tomatoes
- 2 tablespoons lime juice (about the juice of 1 lime)
- 12 corn tortillas
- 4 cups shredded Monterey Jack cheese
- chopped cilantro, cilantro and sour cream, for topping
Instructions
- Preheat oven to 375°F. Grease a 3-quart 13x9-inch baking dish with cooking spray and cut 9 of the corn tortillas in half. Set aside.
- In a large nonstick skillet over medium-high heat, add oil, onions and poblanos. Cook until soft, about 5 minutes. Add in garlic and cook until fragrant, about 30 seconds.
- Add the ground beef and break up the meat into smaller chunks using a wooden spoon. Cook, stirring occasionally, until the beef is completely browned, about 8 to 10 minutes.
- Add taco seasoning, black beans, corn, diced tomatoes and lime juice. Stir until fully combined, taste and season with salt and pepper. Remove from heat.
- Assemble the casserole by placing 6 tortilla halves and 1 whole tortilla in the baking dish so that the bottom is completely covered. Top with 1/3 of the meat mixture and 1/3 of the shredded cheese. Repeat and make 2 more layers.
- Bake for 20 to 25 minutes, until cheese is completely melted. Garnish tomatoes, cilantro and serve with sour cream.
Isabel’s Tips:
- To store, cover baking dish with plastic wrap or place leftovers in an airtight storage container in the fridge for up to 5 days.
- To freeze, let casserole cool completely. Transfer leftovers to an airtight freezer-safe storage container and freeze for up to 3 months. Reheat in the microwave on high for 2-3 minutes.
Nutrition Information
Linda Hasty says
Thank you, Isabel! You’ve inspired me! I haven’t tried this yet; but it sounds oh, so delicious. I will be making a few modifications for “my side” of the casserole, though. I’m now allergic to corn and was delighted to hear that flour tortillas would work as well. I’ll be making two concoctions… one with and one without corn. Can’t wait to make this! Also, your blog is so wonderfully informative and very well written. Thank you!
Kimberly Purser Huss says
I made it & Loved it! I also made your Homemade Taco Seasoning for it. I was very impressed with the taste & how lovely my kitchen smelled from the spice combination. That was an added bonus to following your recipes! We have an abundance of fresh tomatoesright now. So, instead of canned, I broiled them to loosen the skins. They peel off realy easily! Made my own diced/stewed type of tomatoes to go in. Made for an enjoyable cooking experience. Fabulous recipe! Thanks.
Billy Oquinn says
Found this website and particularly this recipe on Sunday, made it on Monday will be making on a regular basis from now on. A great variation on the usual! Loved it!
Elaine Fick says
This looks so yummy that I gave it 5 stars before I’ve even made it! The recipe has every single ingredient a great Mexican casserole could possibly need. I can’t wait to deliver it to our table!
Isabel says
Thank you so much, Elaine! I hope you love it when you do make it!
George Viau says
Isabel…your recipes are wonderful…this one brought back memories of my youth, some 60+ years ago…mom called it “taco pie”…no corn, poblano, lime or black beans…she used canned refried beans, bell pepper, jack, cheddar and cream cheeses and sliced black olives…everything else was the same…she served it with shredded iceberg lettuce for the full “taco” effect…thanks for the memories, love and peace, unc’ st. g
mom had a huge collection of spices,…i go for Tapatio hot sauce…
Chris W. says
Could you use flour tortillas instead of corn and still get the same results? I’d really like to make this but corn tortillas just won’t work for us. Thank you.
Isabel says
Yes! That’s a great question. Yes, you can use flour tortillas instead of corn tortillas.